Pumpkin Pie Rolls

By TheFoodieForkful

An alternative to the traditional cinnamon roll, with pumpkin puree and plenty of spice.

Ingredients

• Dough:
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup sugar
• 2 Tbsp butter
• 1 egg
• 1/2 cup milk
• Filling:
• 1 Tbsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1 tsp ground cloves
• 1 cup brown sugar
• 1 cup canned pumpkin puree
• Glaze:
• 1/3 cup powdered sugar
• 2 Tbsp orange juice

Details

Servings 12

Preparation

Step 1

Combine the flour, yeast, salt and sugar in a food processor with the metal blade, process for a few seconds. Add the butter and egg and pulse a few times. With the machine running, drizzle the milk in through the feed tube. Process just until a dough ball forms, then knead by hand for a minute or two on a lightly floured surface. Add a little more flour or milk if necessary until the dough is smooth and elastic.
Place the dough in a buttered bowl, cover and allow to rise until doubled in bulk, at least 2 hours.

Preheat oven to 400.

After rise, roll out into a 1/2 inch thick rectangle. Combine filling ingredients in a bowl, and spread evenly on dough. Roll it up lengthwise, and cut into 12 even slices. Place in two round cake pans or in cups of a muffin pan.

Bake at 400 for 20 to 30 minutes, until lightly browned.

Allow to cool slightly, then drizzle with glaze.